Polyphenol Composition and Antioxidant Activity of Different Potentially Functional Kale-Based Snacks

Abstract

Four types of kale-based snacks were investigated on the basis of polyphenol content and composition, glucosinolates amount, and antioxidant activity. The amount of polyphenols resulted to be higher than that of raw material, fresh kale (0.57 ± 0.03 mg GAE). The antioxidant activity turned out indeed very effective, resulting sufficient just from 0.72 mg to 2.1 mg to dishearten the activity of 1 ml DPPH to 50%. Glucosinolates present in kale-based snacks ranged from 1.17 mg/gr to 1.52 mg of sinigrin equivalent/gr. Polyphenol profile, obtained by UPLC-DAD analysis allowed us to identify gallic acid, chlorogenic acid, and catechin common in all samples. Other polyphenols, that is caffeic acid, p-coumaric acid, and ferulic acid, were found in almost all samples, almost all more abundant than fresh kale, representing a precious source of beneficial metabolites. Our results suggest that such snacks could represent an effective functional dietary supplement also if compared to fresh vegetable. Manufacturing of kale-based snacks does not negatively affect the beneficial effect of the raw material; indeed, such snacks could positively meet people's expectation, mainly children and young, well known consumers of snacks, which, also in such manner, could be addressed towards a healthier dietary regime.

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

“…Therefore, the supplementation significantly increased the phenolic content up to 2–3 times in the bread with the addition of 20% of spinach and 40% of kale. Nazzaro et al [ 39 ] also noticed that kale-based snacks are rich in many health-beneficial components such as polyphenols. Gallic and chlorogenic acids and catechin represent domain secondary metabolites found in snacks with fresh kale incorporation [ 39 ].…”

“…Nazzaro et al [ 39 ] also noticed that kale-based snacks are rich in many health-beneficial components such as polyphenols. Gallic and chlorogenic acids and catechin represent domain secondary metabolites found in snacks with fresh kale incorporation [ 39 ]. Furthermore, the TPC in our bread with 10% and 20% of kale (2.00 and 4.10 mg/g) was determined at a higher level than snacks with 56% kale (1.21–3.37 mg/g).…”

Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts

“…The enrichment of extruded snacks with the addition of ingredients that contain bioactive components is a promising strategy to enhance their health benefits (Yuksel et al, 2020). Supplementing extruded snacks with vegetables such as kale, broccoli, spinach, beets, with algae such as spirulina (bluegreen algae), and with pseudocereals such as quinoa improve their antioxidant properties, which may have a beneficial effect on human health (Repo-Carrasco et al, 2011;Nazzaro et al, 2014;Bisharat et al, 2014a;Singh et al, 2016;Shevkani et al, 2019;Silva et al, 2021). The objective of this paper was to determine the phenolic content and antioxidant activity of extruded snacks enriched with hyper-protein quinoa flour and vegetables.…”

Effect of Amaranth addition on the nutritional composition and consumer acceptability of extruded provitamin A-biofortified maize snacks

“…The number of consumers who are aware of health and wellness related to eating habits is on the rise (Nazzaro et al, 2014;Norazmir et al, 2014;Manzoni et al, 2012;Taverna et al, 2012). Since snacking is an important component of consumers' daily eating and drinking habits (Costa et al, 2010;Datamonitor, 2007), an important market for snacks that fulfil the demands of health-conscious snackers has emerged.…”